Overview
Move over wheat flour. Get outta here self-raising. And almond meal, coconut flour, rice flour, besan and all the rest. There's a new flour in town, and it's infinitely better than the rest of you finely-ground baking ingredients. And that's because it's got the greatest of special features: caffeine.
Yes, it's coffee flour. Some smart cookie — Daniel Perlman, a biophysicist at Boston's Brandeis University — has devised a technique for milling green coffee beans to create a flour fit for baking. According to Eater, the process is different to roasting coffee beans, as it involves parbaking them at a lower temperature for a short period of time. The beans can then be turned into a finely milled flour, which is just the stuff needed for baking. The possibilities!
While coffee flour sounds like a dream ingredient and one we would add to absolutely everything and anything, it looks like it will actually be good for you as well. Perlman's parbaking process allows the coffee beans to retain their chlorogenic acid (an antioxidant), which is usually lost in the regular coffee brewing process. About four grams of the flour will be equivalent to a cup of coffee.
And while we're really happy about the whole antioxidant thing, the prospect of caffeinated baked goods is the part we're really into. Just wait until cafes get their hot little hands on this.
Via Eater.